Japanese Cheese Cake Recipe

Here’s a soft, fluffy, and slightly jiggly Japanese Cheesecake recipe — also known as Japanese Cotton Cheesecake or Soufflé Cheesecake. It’s lighter than traditional cheesecake, thanks to whipped egg whites, and has just the right amount of sweetness.

🍰🇯🇵 Japanese Cheesecake (Cotton Cheesecake)

Yields: One 8-inch round cake
Prep Time: 25 min
Bake Time: 60–70 min
Total Time: ~1.5 hours + cooling

🧂 Ingredients

Cream Cheese Base:

7 oz (200g) cream cheese
4 tbsp (60g) unsalted butter
⅓ cup (80ml) milk

Dry Ingredients:

½ cup (65g) cake flour (or sifted all-purpose flour)
2 tbsp (15g) cornstarch
¼ tsp salt

Egg Mixture:

5 large eggs, separated
½ tsp cream of tartar (or 1 tsp lemon juice)
½ cup (100g) granulated sugar

🍳 Instructions

1. Prep & Preheat:

Preheat oven to 320°F (160°C).
Line the bottom and sides of an 8-inch round cake pan (2.5–3 inches deep) with parchment paper.
Wrap the outside of the pan in foil (to protect it for the water bath).

2. Melt Cream Cheese Mixture:

In a double boiler (or heatproof bowl over a pot of simmering water), melt cream cheese, butter, and milk together until smooth.
Remove from heat and let cool slightly.

3. Add Dry Ingredients:

Sift in the flour, cornstarch, and salt. Mix until smooth.
Add the egg yolks, one at a time, mixing well.

4. Whip Egg Whites:

In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar while beating on medium-high until soft peaks form (not stiff).

5. Fold the Batter:

Gently fold ⅓ of the egg whites into the cream cheese mixture to lighten it.
Then fold in the remaining egg whites in two batches — gently so you don’t deflate the air.

6. Bake in Water Bath:

Pour batter into prepared pan. Tap gently to release bubbles.
Place the cake pan into a larger baking dish or tray. Fill the outer dish with hot water (about 1 inch deep).
Bake for 60–70 minutes until set and golden on top. The center should jiggle slightly.

7. Cool Gradually:

Turn off the oven and leave the cake inside with the door slightly open for 15–20 minutes to prevent shrinking.
Remove, cool to room temp, then refrigerate at least 4 hours or overnight.

🎂 To Serve:

Dust with powdered sugar, top with berries or whipped cream.
Slice with a warm knife for clean edges.

🔁 Tips & Variations:

Cake flour helps keep it extra light.
Don’t overbeat the whites — soft peaks are key.
Use a springform pan only if well wrapped to prevent water leaks.
Add lemon zest or vanilla for extra flavor.

Want a matcha, chocolate, or mini version? Just ask!